Preparation

Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in processor. Using on/off turns, blend just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper.

Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add green onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.

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i enjoy just how this recipe looks i eaten it before with my loved ones most of us enjoyed this we could have a family group gathering again and cook this recipe again soon this really is one tasty recipe you should test it i guarantee you whatever you will require to this its very tasty

The frittata was quite good when made as instructed. Like other reviewers, I, too, was a little put off by the idea of Parmesan in this dish but I followed directions and it was fine. On the other hand, I'm not sure it would be lacking anything if you left it out. The chutney, on the other hand, was not working for me. After pulsing there was just way too much juice so I wound up draining in a strainer. The flavors also seemed unbalanced to me - a little too "raw" and maybe my garlic was stronger than most. Reminded of a tomato chutney at a favorite Indian restaurant, I added cinnamon and thought that really worked very well. I also added some chopped cilantro, upped the cumin and ginger a bit, and futzed a little with the brown sugar and salt to get it right. All in all, an interesting vegetarian entree.

A Cook from Houston / 07.29.11

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I thought this was a great recipe. I halved it and cooked it in a small fry pan. It was delicious. I would absolutely make it again. The chutney is delicious as well. I'd love to add a bit of cilantro the next time around.

bikehorn from Raleigh, NC / 06.27.11

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Agree that this is
delicious and fresh.
My intro to chutney
and could not be
more pleased. I
think the Irish cook
makes good points
re: omitting the
cheese AND adding
fresh cilantro. I
would do both next
time. I used my very
well-seasoned cast
iron pan and it
worked beautifully.

sbartelt from Beautiful Lynn, Massachusetts / 06.15.11

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This was delicious. The chutney was fresh and complimented the frittata perfectly. I omitted the cheese, because I just find the notion of cheese and curry a bit iffy. If I'd had it on hand I would have added some fresh coriander to the chutney and garnished with the same.
I've also portioned it for one person which is a delicious breakfast!

Dewdropdeb from Ireland / 11.17.10

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First try I followed the rather non-precise
recipe - vague on the size pan, the exact
amount of ginger or garlic to use. The Chutney
was good - but too sweet! Will cut the sugar in
half next and add more off all the rest. As for
the frittata, I think my large Alclad pan was too
big, it cooked to fast, was dry and flat - it was
also really bland. Was better with the Chutney,
but that was because it covered the tase. Next
time use smaller pan, double the curry and add
black pepper, and ginger and more salt.

A Cook from SF / 07.15.10

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This was utterly delicious.
One comment: the term is "pulse" on the food processor.
Seriously, just incredibly tasty, and fairly quick and easy to boot. Yum.

LittlestBirds from Seattle, WA / 06.06.10

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The colors are bold and cheerful w/
bright yellow eggs and green peas
and red tomatoes. Used half cubed
potatoes and half peas and a leek
instead of green onions. Sauted the
potato and leek on medium low until
tender then added the defrosted
peas. Also, I only used 1-1/2 tsp
curry powder. It was quick to make.
The chutney is very tasty!

colaly from Portland, OR / 05.03.10

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I made this for a potluck dinner, and it was a hit. I substituted frozen edamame for the peas, which produced a slightly nuttier taste. We all liked it :)

Flaneurie from San Marcos, TX / 03.12.10

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This was delicious and easy. I didn't have frozen peas at hand so I subbed chickpeas instead, which turned out very tasty. Can't wait to try it again!